Cold Lemon Soup with Zucchini

Name: Cold Lemon Soup with Zucchini
Ingredients: 2 qt chicken stock; pinch salt, coarse; 4 eggs; 2 lemons, juice only; 2 small zucchinis, trimmed; 1 lemon, sliced

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By Just A Pinch KitchenCrew

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Ingredients

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2 qt

chicken stock
pinch

salt, coarse
4

eggs
2

lemons, juice only
2 small

zucchinis, trimmed
1

lemon, sliced

How to Make Cold Lemon Soup with Zucchini

Step-by-Step

Bring the chicken stock to a boil in a large saucepan; add salt to taste.
Meanwhile, in a medium bowl, beat the eggs with a whisk or electric mixer until thick and frothy.
Slowly add the lemon juice, beating constantly to prevent eggs from curdling.
Stir the egg-lemon mixture into the hot chicken broth; let cool and refrigerate.
Grate or julienne the zucchinis; blanch in boiling salted water for 45 seconds just to set the color and remove raw taste.
Quickly drain and run under cold water until cool to the touch; refrigerate.
To serve, mix the zucchini into the soup. Serve chilled; garnish with lemon slices.